Wednesday, May 22, 2013

Rainbow Sugar Cookies

I made these super cute sugar cookies for our upcoming vacation and just had to share! Decorated sugar are my "go to" party treat after cupcakes! Base cookie recipe coming soon :)

Happy Memorial Day weekend! 

Tuesday, May 21, 2013

Sugar Free Chocolate Chip Banana Oat Muffins

I've been in a kick lately to make my own protein bars and muffins that way I am not eating a bunch of un-natural ingredients my body does not need. After some messing around in my kitchen playing with different flour combinations I came up with a pretty yummy sugar free chocolate chip protein muffins that has both bananas and oats!

1 cup Oat Flour
2 scoops Vanilla protein powder
3 TB Stevia
2 tsp cinnamon
1/4 tsp salt
2 eggs
1/4 cup water
2 bananas mashed
6oz vanilla Greek yogurt
1tsp vanilla (I use vanilla bean paste)
1/3 cup sugar free chocolate chips or bittersweet chocolate


Heat oven to 350 and spray a muffin tin with baking spray. I made 12 large muffins but mini muffins are good too!

Combine all wet ingredients in bowl 1 and mix well.

Combine all dry ingredients in bowl 2 and mix well.

Add wet to dry and stir until just combined.

Add to pan and bake approx 15-20 min. Cool on wire rack and store in the fridge. These also freeze really well.

If you try these let me know! 
Happy eating :)

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Sunday, January 27, 2013

Oh hey! I'm back!

With life finally getting back to normal I have really missed blogging and recipe testing! I am starting to eat a more vegetarian meal plan in a effort to drop my last 20 lbs so I guess we will see how that goes. So as time goes on I am going to try and blog daily meal plans and post recipes here and there of things that have come out really well and probley those that did not come out so great.

Yesterday for breakfast I concocted a delish new protein shake. It's green and milkshake like and I like to call it Pistachio Dream.

Here is how you make it.
In a blender ( I use my Ninja) combine the following:
8oz Almond milk or your milk of choice
2TB sugar free Pistachio pudding dry mix
1 scoop Vanilla protein powder
4 ice cubes

Mix up and enjoy! I like to top mine with a little sugar free whipped topping.

If you try this let me know how you like it!

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Wednesday, October 10, 2012

"Almond Joy" Healthy Chocolate Oatmeal

Sometimes I want something delicious for breakfast. Well, really  everyday I want delicious food but today I wanted to start my weekend with something extra special.

So now let me introduce my Almond Joy healthy oatmeal!

Seriously I think this was the best thing I ate all day here here is what you need:

1 cup Milk- I used Almond/ Coconut Unsweetened Almond Breeze
1/2 cup Old Fashioned Rolled Oat
2 Tablespoons Cocoa Powder ( I use Hershey's Unsweet Dutch Processed)
1 tsp Vanilla ( I use Vanilla Bean Paste)
Dash Salt
1 Tablespoon Coconut
1 Tablespoon Chocolate Chips

Heat the milk in a saucepan. When it is almost at a boil mix in the oats, salt, cocoa, and vanilla. Cook at a rolling boil about 2-3 min until the oats are tender. 
Pour into your bowl an dtop with sprinkle of coconut and chocolate chips. 


I hope you love this as much as I do. It keeps you full for a long time, and is actually really good for you. 
If you try it out let me know how you like it!

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Wednesday, July 25, 2012

Mini Mexican Bowls

I have a love of spicy mexican food that I can never give up. In turn my other half is not a lover of the spice but still loves mexican food so here I have come up with my Mini Mexican Bowls.

Here is what you will need:
4-5 flour tortillas 
1lb cooked ground beef or turkey
2tsp taco seasoning
1/2 cup Salsa- I like mine chunky
1/2 cup shredded Mexican style blend cheese
1/2 cup re fried beans- I like pinto but you can use black beans as well
peppers in adobe if you date

Combine all of the above in a small bowl and set aside. 

Heat oven to 350 and grab your cupcake pan!

Using a cookie cutter or round glass etc cut out circles of the tortillas to fit down into the cupcake pan. It does not need to overhang it just needs to fit. About a 3" circle should do it. 

Place rounds in cupcake tin and fill with the mixture. You should get 12 from the batch. Top with a sprinkle of cheese. I like to put a couple tiny pieces of  peppers in adobe on top of mine. Bake about 10-15 minutes until cheese is melted and bubbly. 

Remove from pan and enjoy!
I had mine last night with a little cooked Kale from my garden...
These are so good you have to try them. They are healthy, quick, and freeze well!

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Tuesday, July 24, 2012

Tater Tot "Zucchini" bites!

Thanks to my new obsession Pinterest I came across a really great recipe for zucchini bites. I didn't like most of the ingredients that particular person used so I have messed with the recipe and have come up with a simply delicious recipe I could honestly eat at every meal.

These tasty nuggets taste like tater tots. Yes the tater tots you loved as a kid and maybe loved even more as an adult...I know I loved them. You don't get to be my "previous" size without a few tater tots in your past.

I hope you love these as much as I do.
Here is what you will need:

2 cups shredded and "squeezed" zucchini
1/2 cup plain bread crumbs
1/2 cup shredded cheese (whatever you like) I use sharp cheddar
1 egg
Salt and Pepper to taste

Make you sure really get the water out of the zucchini...some is not bad but sometimes mine is really drenched by the time I am done shredding it. 

Combine all ingredients in bowl and mix well. 
Spray a mini muffin tin with pam. Put a small ammt in each tin and bake at 400 until golden brown and delicious, about 10-15 min. 
Let cool slightly and remove from pan.  I typically get about 24 mini size. 

I like to eat a couple and then put the rest in a freezer bag for the rest of the week. 

This is one of my favorite recipes. If you try it I hope you love it!

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Monday, July 9, 2012

Very Berry Protein Shake

Post WLS I still love my protein shakes. I am always trying new combinations of powders, fruits, add in's etc. Since I am working on recipes for the center newsletter I have been taste testing some new creations. Here is one of my favorites: Very Berry Protein Shake!

Here is what you need:
1 scoop Vanilla protein powder- any kind you like
3 strawberries - I use Fresh fruit but you can always use frozen!
1/4 cup blueberries
1/2 medium size Peach 
1TB Sugar Free Vanilla Torani (optional)
3-4 Ice Cubes
Squirt of Sugar Free Whipped Topping (optional)

Put all ingredients into your blender except for the whipped topping and blend until combined.

I like to put mine in a pretty glass and top with some whipped topping and a few pieces of fruit. If I am making it a meal, I want it to not only look good but taste good too. You do eat with your eyes first after all!

If you try this recipe let me know.... and if you have any combo ideas pass them along, I am willing to try just about anything!

I think next up will be something chocolate, peppermint, and ....?

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Monday, May 7, 2012

Freezer Meals

With softball season starting tomorrow, it's a few months of late nights and late dinners. In past years, eating "whatever" when getting home from the games it has not been a big deal. Between me going to the gym or game and Viv at the games, who is going to cook dinner so we are not eating at 10pm?

I like to call this season, major league crockpot season. I have been scouring the net for make-ahead freezer meal recipes that are healthy and not too complicated to prepare.

So I have a few meals lined up that I am going to baggy up and put in my freezer that way in the am I can just take them out and pop them into the crockpot.

What I really want to know is, anyone have any recipes to share? Suggestions on things that freeze or don't freeze well?

I am open to almost anything...except pasta dishes and only a few chicken recipes since only one of us eats chicken ;)

Monday, April 30, 2012

Smore's Cupcakes!

My friend was hosting a bake sale for an annual cancer walk last weekend and the baker in me, could not let that opportunity pass without trying out some new cupcake creations.

Today's post is for Smore's Cupcakes...I also made French Toast Cupcakes but that will be a post for another day. Stay tuned.

For now, bake yourself up a batch of these bad boys

First, make your graham cracker bottom crust:

Preheat the oven to 350 degrees F. Line cupcake pans with paper liners.

Smash up about 15-20 Graham Crackers in a zip lock and dump into a bowl. Add enough melted butter to make them into a crust. Usually 4-5 tablespoons will do it. Put about 1TB into each muffin liner and press down with a cup. Bake at 350 for about 5 minutes until just firm. Put aside to cool for at least 10 min while you mix up the cake batter.

Chocolate Cake- I heart the original Hershey's Chocolate Cake Recipe
  •  2 cups Sugar
  • 1-3/4 cup Flour
  • 1.5tsp Baking Powder
  • 1.5tsp Baking Soda
  • 1tsp Salt
  • ¾ cup Cocoa
  • 1 cup Milk
  • 2 eggs
  • ½ cup Veg Oil
  • 2 tsp Vanilla
  • 1 cup Boiling Water

In the bowl of an electric mixer fitted with a paddle attachment, mix together all your wet ingredients EXCEPT the Boiling Water.  In a separate bowl combine all dry ingredients and mix well. Slowly mix into wet. When combined slowly pour in boiling water. The batter will be really runny, but don’t worry!

Divide the batter among the cupcake pans (1 standard ice cream scoop per cup is the right amount). I spray the top of my muffin tins with cooking spray so nothing sticks.  Bake in the middle of the oven for 15 to 20 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.
If you make these ahead, they freeze really well if unfrosted!

And then you will need:
Marshmallow Frosting

  • I cup marshmallow fluff
  • 1 cup butter
  • 2-2.5 cups powdered sugar
  • A little milk (maybe)
Cream cold butter in mixer. Add in Marshmallow fluff and a little powder sugar. Keep adding in sugar. If mix is a little dry you can add a little milk. Beat on high until frosting consistency.  Frost cupcakes.
Now for me, I have to add toasted marshmallows and Hershey's chocolate bars to the top of my cupcakes. 
Put a bunch of mini marshmallows onto a baking sheet and torch with your kitchen torch. If you don't have one, put under the broiler for a few seconds. Keep an eye on them cause they will brown up and melt quick! Let cool and put a few on top of each cupcake. Finish off with a slice of Hershey bar!

These will keep at room temp for a day or two but if it's hot put them in the fridge cause the frosting and chocolate bar will start to melt :)
These are perfect to bring to a cookout. Everyone will think you are a baking pro and only you will know how easy these really were!

Happy Baking!!

Thursday, April 19, 2012

Protein Sugar Free Banana Muffins

I have a ton of bananas on my counter that have just about seen their last day. I would hate to just throw them out so I have created a sugar free banana muffin with no flour and added protein powder!

Add all of the dry ingredients to your food processor and blend:

3/4 cup Old Fashion Oats
2 scoops protein powder-I used banana but vanilla would be good too
1/2 cup Splenda
1tsp baking powder
1tsp baking soda
1/2tsp cinnamon
Dash salt

Wiz in food processer. We all know I LOVE my Ninja :)

Once combined add in:
3 Bananas
2 eggs
1/2 cup Greek yogurt- I used 0% Vanilla Chobani, but plain will work
1tsp Pure Vanilla Extract (I actually use the Vanilla bean paste)

Combine until well mixed.Pour mix into well sprayed muffin tins. Do not use paper liners. Using paper liners with recipes with oats will cause the muffins to stick to the liners.

Bake at 350 for 15 to 18 min .Remove from oven and turn out onto cooling rack.

These muffins will also freeze really well. My mix above made 9 full size muffins when filling the muffin tins 3/4 of the way to the top. These would also be really great with some nuts or blueberries mixed in. If you try either of those let me know!
One of these will find it's way to my belly for dessert tonight...and maybe one for breakfast tomorrow am!

These muffins have about 90 calories, 8 grams of sugar and 9 grams of protein if you make full size muffins and get 9 out of your mix :) Counts will vary depending on your yogurt and protein powder!

If you try these let me know! I always love feedback :)

Monday, April 2, 2012

I need ideas....

I'm sitting here making lists of all the things I want to try and make WLS friendly. The center is having a meeting in October (I know a long ways out) on how to do recipe makeovers or something to that effect and I think this is a topic I can run a long way with.

Are there any things you really love and would like to see a WLS / sugar free/ healthier version of? It can be a baked good, dinner recipe, etc.

This is my Prince Harry....he likes it when I cook dinner foods cause he can't eat desserts!
I am looking for any and all ideas. Some may work out, others may not, but I am open to try almost anything! I will blog about the recipes I try and the really great ones I will add to the cookbook I am working on!

Friday, March 30, 2012

The "Elvis" Protein Shake

The other day I had some nearly gone bananas on my counter and a serious craving for peanut butter, so along came the "Elvis".
The Elvis

8oz Lactose Free Milk (or regular, skim, or Soy)
1 scoop Chocolate protein powder
3TB peanut butter
1/2 banana
1TB SF Vanilla Torani

Add everything to your blender (I use my trusty Ninja) and blend away!
I like mine over ice and typically add a squirt of sugar free whipped topping. 

I liked this shake but I am not in love with the peanut butter banana combo. Some people really love it and I think those of you would love this!